So creamy, juicy and irresistible!This chicken dish is perfect for entertaining, as it’s both easy and delicious!INGREDIENTS
4 chicken boneless breasts;
2 eggs;
¼ cup milk;
3 tbsp parsley, chopped;
Salt and pepper to taste;
4 tbsp butter;
2 tbsp lemon juice;
Zest of 1 lemon;
½ cup dry white wine (or water);
2 garlic cloves, minced;
Flour for dredging;
Salt and pepper.
METHOD
Roll chicken breast with a rolling pin to flatten them out and make them evenly thick. Season with salt and pepper lightly.
Whisk eggs with milk, salt and half of the parley.
Dip each chicken piece into the egg mixture, then dredge in flour and transfer into a preheated pan with a little bit of vegetable oil.
Fry chicken for 4-5 minutes per side, or until crispy, golden and cooked through.
Remove chicken pieces into a different pan and, without cleaning the pan, add butter, melt it and then add garlic and lemon zest.
After around 30 seconds, whisk in lemon juice and wine/water. Boil the sauce down until it thickens, Season with salt and pepper to taste, and add chicken pieces back. Cook them in the sauce for around a minute, then serve right away.
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